In a medium bowl, combine grated zucchini with scallions, flour, egg and a pinch of salt and pepper to taste.
Heat a non-stick frying pan over medium-high heat and add canola oil once pan is hot. Add about 2 tablespoons of the pancake mixture to the pan and gently spread out to form circles. (This is not a loose batter.)
Flip the pancake once it has browned on the bottom (about 2-3 minutes) and cook for additional minute or two on the other side. Continue until all of the pancake mixture is gone.
Serve with extra scallions on top and the soy dipping sauce.
Tip: After grating the zucchini, squeeze dry in a paper towel to remove excess moisture.